Air Fryer Ham & Cheese Stuffed Pork Chop

Recipes / Air Fryer Ham & Cheese Stuffed Pork Chop



Chicken Cordon Bleu’s got nothin’ on this indulgent meat treat. Impress your dinner guests with this restaurant-worthy dish. This is truly a next-level pork chop!


  • 1 (5 oz) box Louisiana Fish Fry Products Air Fryer Pork Seasoned Coating Mix
  • 4 boneless pork chops
  • 2 slices black forest ham
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar
  • 2 eggs, beaten
  • cooking spray
  • 2 Tbsp. unsalted butter
  • 1/2 small yellow onion, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 1/2 cup half-and-half
  • 2 Tbsp. dijon mustard
  • salt and pepper, to taste
  • fresh parsley, for serving


    Preheat air fryer to 400°F. Place pork chops between two layers of plastic wrap and pound out to 1/4” thickness. Remove top layer of plastic wrap. Lay ham slices on each pork chop and top each with mozzarella and cheddar. Fold each pork chop in half to encase ham and cheese. Dip each pork chop in egg, letting excess drip off, then thoroughly coat in Air Fryer Pork Coating Mix. Lightly coat air fryer basket with cooking spray. Arrange pork chops in single layer in basket and coat tops with cooking spray. Cook pork at 400°F for 12-14 minutes, until pork is cooked through and coating is golden brown and crispy. While pork cooks, prepare mustard sauce. Melt butter in medium skillet over medium-high heat. Add onion and cook until translucent, 5 minutes. Stir in wine and cook until reduced by half. Stir in chicken stock, bring to boil, then reduce heat to simmer. Continue to cook, stirring occasionally, until liquid reduces by half. Stir in half-and-half and continue to cook until sauce coats the back of spoon. Remove from heat and whisk in mustard. Season with salt and pepper to taste. Serve pork chops with mustard sauce and garnish with parsley.


    Reheat Fried Foods

    To reheat your fried foods, let them come up to room temperature and then bake briefly in a 400-degree oven. Use a wire rack atop a baking sheet to keep too much steam from making things soggy.

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